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#banh trung thu
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Bánh Pía: The Dreamy Mooncake Alternative With a Side of Teochew History
Food Culture
Bánh Pía: The Dreamy Mooncake Alternative With a Side of Teochew History
From sweet treats such as yam paste, chè bạch quả (ginkgo soup) and bite-size pastries to savory staples such as lotus root soup, bánh củ cải (radish cake), cốn xại (pickles) and xá pấu (salted radish) eaten with rice congee, links to my family's Teochew roots were made and consumed through food, both in everyday life and during festive occasions.
Food Culture
Bánh Pía: The Dreamy Mooncake Alternative With a Side of Teochew History
From sweet treats such as yam paste, chè bạch quả (ginkgo soup) and bite-size pastries to savory staples such as lotus root soup, bánh củ cải (radish cake), cốn xại (pickles) and xá pấu (salted radish) eaten with rice congee, links to my family's Teochew roots were made and consumed through food, both in everyday life and during festive occasions.
Food Culture
Bánh Trung Thu: From Traditional Festive Fare to Asia’s Answer to Fruitcake
While Saigoneer ’s previous installment in our Food History series touched on the evolution of bánh xèo , a light, airy crepe that screams summer with every bite, this week’s dish belongs to the other end of the spectrum: bánh Trung Thu , or mooncake, whose rich, savory taste perfectly encapsulates the essence of autumn.